Chicken and Mushroom Stroganoff (Print Version)

Tender chicken strips and mushrooms simmered in a creamy paprika sauce, served over buttery egg noodles for comfort in every bite.

# Components:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts, cut into thin strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon all-purpose flour

→ Vegetables

05 - 2 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced

→ Sauce

10 - 1 teaspoon sweet paprika
11 - 1/2 cup dry white wine or chicken broth
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup plus 1 tablespoon sour cream
14 - 2 teaspoons Dijon mustard
15 - 1 tablespoon fresh parsley, chopped

→ To Serve

16 - 10.5 oz egg noodles
17 - Salted water for boiling

# Directions:

01 - Season chicken strips with salt, pepper, and toss with flour to coat lightly.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 4 to 5 minutes. Transfer to a plate.
03 - Add remaining butter to the skillet. Sauté onion for 2 minutes until translucent, then add garlic and mushrooms. Cook, stirring, until mushrooms are browned and any liquid has evaporated, about 5 to 6 minutes.
04 - Stir in paprika and cook for 30 seconds. Deglaze the pan with wine, scraping up browned bits. Let reduce by half, about 2 minutes.
05 - Pour in chicken broth and bring to a simmer. Reduce heat to low.
06 - Stir in sour cream and Dijon mustard until smooth and heated through without boiling. Return chicken and collected juices to the pan, simmer gently for 2 to 3 minutes.
07 - Meanwhile, cook egg noodles in salted water according to package instructions. Drain and set aside.
08 - Taste stroganoff and adjust seasoning as needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making it perfect for busy weeknights when you want something that feels indulgent.
  • The creamy, tangy sauce clings to every noodle and piece of chicken, delivering comfort in every bite.
  • You only need one skillet for the sauce, which means less cleanup and more time at the table.
  • Its forgiving enough for beginners but impressive enough to serve to guests without breaking a sweat.
02 -
  • Never let the sauce boil once you've added the sour cream, or it will break and turn grainy instead of silky.
  • Don't skip browning the mushrooms properly, that caramelization is where most of the deep, earthy flavor comes from.
  • Slice the chicken thin and even so every piece cooks at the same rate and stays tender instead of drying out.
  • Taste the sauce before serving because the saltiness can vary depending on your broth, and a little adjustment makes all the difference.
03 -
  • Use a wide skillet instead of a deep pot so the mushrooms brown instead of steaming in their own liquid.
  • Let the chicken rest on the plate while you cook the vegetables, the juices that collect are liquid gold and should go back into the sauce.
  • If the sauce feels too thick, thin it with a little pasta water or broth, and if it's too thin, let it simmer uncovered for another minute or two.
  • Freshly grated nutmeg, just a tiny pinch, can add an unexpected warmth that makes people ask what your secret is.
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